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Turkey Gyros

Greek seasoning, feta cheese and dill-cucumber sauce make this gyro taste deliciously authentic. "This was my family's introduction to how really good pita bread can be," relates Donna Garvin of Glens Falls, New York. "instead of feta cheese, they sometimes prefer cheddar or Monterey Jack."

4 ServingsPrep/Total Time: 25 min.

Ingredients

1 medium cucumber, peeled
2/3 cup reduced-fat sour cream
1/4 cup finely chopped onion
2 teaspoons dill weed
2 teaspoons lemon juice
1 teaspoon olive oil
1/2 pound turkey breast tenderloin, cut into 1/4-inch slices
1-1/2 teaspoons salt-free Greek seasoning
8 thin tomato slices
4 pita breads (6 inches), warmed
1-1/2 cups shredded lettuce
2 tablespoons crumbled feta cheese

Directions

Finely chop one-third of the cucumber; place in a small bowl. Toss
with sour cream, onion, dill and lemon juice. Cut remaining cucumber
crosswise into thin slices.
In a nonstick skillet, heat oil over medium-high heat. Add turkey;
cook and stir 5-7 minutes or until no longer pink. Sprinkle with
Greek seasoning.
Serve turkey, tomato and cucumber slices on pita breads; top with
lettuce, cheese and sauce. Yield: 4 servings.

To make your own salt-free Greek seasoning: In a small bowl, combine 1-1/2 tsp. dried oregano, 1 tsp. each dried

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Turkey Gyros (continued)

Editor's Note: mint and dried thyme and 1/2 tsp. each dried basil, dried marjoram and dried minced onion and 1/4 tsp. dried minced garlic. Store airtight in a cool dry place for up to 6 months. Yield: 2 Tbsp.

Nutrition Facts: 1 gyro equals 328 calories, 7 g fat (4 g saturated fat), 53 mg cholesterol, 446 mg sodium, 42 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1 fat.